Recipe by SARA LEE
"It's a great day when my mom serves up this Southern specialty! Cooked grits are combined with seasonings, cheese, and eggs, then baked. The eggs are the secret to light fluffy grits that melt in your mouth! You may adjust or eliminate the hot sauce to suit your taste."
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1 1/2 cups
quick-cooking grits, dry
processed cheese, cubed
hot pepper sauce
I've made these several times now with a few changes: I use cheddar/Jack cheeses instead of processed, and I double the hot sauce (Tapatio) and omit the seasoning salt; I also leave out the eggs, as they just don't seem necessary. What I want to point out is that this can really be a one-dish meal. It's not necessary to cook everything atop the stove and then transfer to a baking dish for the oven. I simply throw all the ingredients together in a baking dish, then toss it in the oven. After about half an hour, I stir well, then let it go for another half hour or so. The grits are cooked to perfection, and I just made a very easy, quick meal! My family loves it, so on occasion, I throw it together for dinner. The ease of it all makes me happy, and they're happy 'cause they like it so much!
good, but tasted eggy
Great recipe! This is one where you can cut back on the sodium and calories without really missing them. In keeping with the way I grew up eating grits (as a foil for richer foods) I omitted the seasoned salt and used half the cheese (sharp cheddar instead of processed to keep the flavor) and reduced the butter to 1/4 cup.
This recipe is our family's favorite cheese grits recipe. Fluffy and wonderful! Only use 1/2 tsp of salt though. Last year we (30 of us) did a side by side comparison at Easter with the original recipe and a reduced fat version. I used this recipe and made it with half the amount of butter and light processed cheese and everyone liked the lower fat version better than the original. Just an option. It is also wonderful made with grated sharp cheddar cheese instead of the processed cheese. Great recipe Mollie!
YEEEHAWWWWWWWW! A while back, my husband spent some time in the south (helping clean up after Hurricane Katrina). While he was there he called me and told me that he, and the rest of the crew, had gone to Lulu's Diner (don't quote me on the name of the diner because the memory is not great here) in Baton Rouge Louisiana and he had had "THE BEST GRITS" he's ever had in his "ENTIRE LIFE". As you've probably guessed, my huband is "a grits man". Anyway, to make a long story short I felt it was my duty to "one up" Lulu's. So, I printed out this recipe and made it for my husband upon his return home. BAM! These are now "THE BEST GRITS MY HUSBAND HAS EVER HAD IN HIS ENTIRE LIFE". Try them! They are FAB. Bake them if you must but we just eat them right out of the pan.
I cooked this recipe for a bridesmaids' brunch. We were preparing for over 20 people so I doubled the recipe. Per previous reviews I reduced the amount of butter-in fact I used "I Can't Believe It's Butter" to reduce fat content. I used less process cheese per other reviews and used Light Velveeta. I did not add hot sauce because my friend does not like spicy. I omitted the additional salt per other reviews. I cooked the grits in a pot on the stove and then mixed in all additional ingredients. I tempered the eggs (mixed some of hot grits into beaten eggs) before adding to the entire mix so as not to have scrambled eggs! Per another reviewer I baked in the removable crock pottery for a little less than an hour til top was golden. Then transported in crock pot to destination and kept on warm setting. It was a hit! So if you need to take this dish to another location using a crock pot is the perfect solution. Lots of compliments. Thanks for the recipe and all the wonderful review suggestions!!
I made these using some of the hints from previous reveiwers. I used 1/2 stick butter instead of 3/4 and 1 tsp. less of salt. My husband really liked them but all I could taste was the Worcestershire sauce. He wants me to make them with some bacon next time.
Made this recipe this morning for a brunch at work. It was easy to put together and it was baking while I got ready for work.
Everyone who had some loved them. The stoneware part of my crock pot comes out, so to make sure they would be hot for the brunch, I cooked them in the stoneware part of my crockpot in the oven, then put the stoneware in the warming part, took the whole thing to work, plugged it in and put on keep warm setting.
This is a VERY RICH recipe. Don't even want to add up the fat grams, but was very good. I'll definitely make this again. Next time, I'll use light Velveta and a low fat margarine. Thank you Mollie.
* Percent Daily Values are based on a 2,000 calorie diet.
Oklahoma Cheese Grits
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 201
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